Master Hung BBQ & Won Ton
$$ • Chinese, Barbeque, Cantonese
Hours:
8780 Blundell Rd, Richmond
(604) 272-3813
About Master Hung BBQ & Won Ton
Customers' Favorites
Master Hung BBQ & Won Ton Reviews
Ratings
Menu
Hours
| Monday | 11AM - 9PM |
| Tuesday | 11AM - 9PM |
| Wednesday | Closed |
| Thursday | 11AM - 9PM |
| Friday | 11AM - 9PM |
| Saturday | 11AM - 9PM |
| Sunday | 11AM - 9PM |
Master Hung BBQ & Won Ton is a restaurant known for its BBQ pork, which is well-cooked and tender, available in both lean and fatty cuts. The roasted pork is well-seasoned with crispy skin, although it lacks smokiness. The soy sauce chicken has a distinctive flavor, possibly due to soju, and many customers consider it better than any they have had in Hong Kong. Barbecued pork is described as ordinary and crumbly. The service is incredibly fast and friendly, though the atmosphere can be a bit crowded with tables close together, making reservations a good idea, especially since it is popular with families. Customers can order wonton, but only before 1500, with the broth being acceptable but not exceptional. The shrimp filling in the wonton tastes better than the broth. The restaurant offers combo plates of BBQ meats, with some substituting roast duck for roast pork. The BBQ pork remains a favorite here. Other dishes include scrambled eggs with BBQ Pork, Green Beans with Beef in Black Bean Sauce, and BBQ Pork Shrimp Fried Rice, which feature soft beef from velveting and flavorful BBQ pork from the previous day. The soup of the day has a rich broth, and the fish dishes are delicate, moist, and flavorful. Food quality is generally excellent and reasonably priced. Customers note that the meal can sometimes be greasy, and there may be occasional flaws like chicken feathers not being fully removed. Payment is by cash only, with no service charge, and tips are optional. Overall, Master Hung BBQ & Won Ton is a place many return to for its delicious offerings and friendly atmosphere, despite some minimal service and a slightly unwelcoming environment at times.